Colombera & Garella

Nebbiolo forms eighty percent of the blend, with Croatina and Vespolina at ten percent each. The Cottignano parcel lies at 350 metres in Masserano, on acidic volcanic porphyritic sand. The organically farmed vines are twenty to fifty years old. Native-yeast fermentation follows destemming and soft crushing, with up to forty days on skins. The blend rests six months in concrete, then two years in an older large oak cask.

The blend contains sixty-five percent Nebbiolo, twenty percent Croatina and fifteen percent Vespolina. Strawberry, saline character and a mineral edge are present. The fruit comes from young vines in Bramaterra and Lessona vineyards outside the Costa della Sesia appellation. Melascone is a local dialect term for Nebbiolo, and the wine was previously called Costa della Sesia.